Cooking at the 11th hour when you’ve committed to doing something special is no fun. Well, actually, it creates a challenge of sort–the type that causees me to snap at any one around me (at least in the physical), hit the “decline” button on my phone and make drinks as I go…
I hate that. Just too much pressure especially in a week where so many fabulous things have taken precedence.
The committed cooking I speak of is this month’s 5 Star Makeover hosted by Natasha and Lazaro, mi fellow Cubano. It’s pretty wonderful being part of a talented group of bloggers and cooks that enjoy collaborating on a project. In this case, a monthly ingredient or theme to cook with or about.
For April, the duo decided to task us with white asparagus. Fantastic! I grew up loooooving green asparagus soup—Campbell’s asparagus soup, at that! Yes, I know, how sacrilegious. But, the truth of the matter was that mami placated us (and still does) in every way fathomable and if there was anything she figured out we loved in the way of food, she indulged us. For me, it was that soup and split pea potaje (which I really need to share with you all).
White asparagus, the fancier of the two variety if you let a Frenchman or woman tell you, grows underground which allows it to avoid the photosynthesis process, hence it’s pale color. In contrast to green asparagus, it’s much smoother though it bears about the same thickness. Asparagus in general is in season right now and provides a great source of Vitamin B and iron, both of which I’m convinced I need boat loads of.
A lot of us in the group had a hard time finding the pretty stalk and truthfully, I too scoured around looking for it until I happened to be in the mediocre farmers’ market at bird’s eye view from my place. I walked in and there it was— front and center.
Having picked up a thick bulk with a few other ingredients only 4 hours ago (no lie), I didn’t have any time at all to be creative, let a alone design a unique and superbly distinctive dish as I’m sure most of the group has done. Based on the intra-conversations, the inspirations and final products some of the crew have come up with are drool-worthy and plain smart.
I went the easy route, I admit. I made this soup, though it’s green-looking, because I was inspired by the lovely sunshine emitted after the treacherous storms most of the Southeast suffered last night. I sat on my patio this morning and worked for a few hours but simply kept drifting to the Caribbean islands and Mexico.
I have a serious love affair with both.
On a press trip to Cabo some time ago, I had the pleasure of tearing up lunch at Pueblo Bonito Pacifica, an ocean front 5-star resort. Our first or 2nd course was this amazing and straight up sexalicious chilled asparagus soup with chunks of crab and shrimp. I kindly requested one sans the seafood and still enjoyed everything about it. The texture, the chill factor, the combination of flavors, the vibrant color and ultimately the powerhouse heat from chiles.
That soup spoke so much to me that I printed and framed it. It now hangs in my kitchen. And, I’ve given a few away. Needless to say, I look at it every day and somehow it quickly triggers a wildly vivid memory of sitting at the end of the linen cloth table. It was served in a tall martini glass which made it all the sexier.
My kind of action. In Mexico, beachside, nonetheless.
In my furry of what I was going to make today, I made eye contact with the framed image and went to work. I tweaked the recipe which was generously shared by the non-English speaking chef at the restaurant.
This is my version, with a touch of ginger, grilled shrimp and swirled in chile oil — extra heat for the man friend that sipped it like it was his favorite beer.
It was successful and I’d make it over and over again. But I didn’t eat the shrimp! You know it, though! 😉 XO.
Eat well, love unapologetically, pray with true intention, and take care of yourself.
Follow the sexy & delicious fun on
Chilled White Asparagus & Ginger Soup W/Grilled Shrimp
- 2 cups white asparagus
- 1 cup spinach
- 4 tbsp. olive oil
- juice from 1 squeezed lime
- 2 tsp. fresh ginger, grated
- 4 shrimp
- 1 serrano chile, seeded
- 3 sprigs Thyme, or 1.5 tsp.
- 1/4 cup water from boiled asparagus
- 1 tsp. butter
- pinch of chile oil*
- s/p to taste
Boil asparagus in salted water until tender. In food processor, add asparagus, spinach, ginger, thyme, olive oil, lime juice, water from boiled asparagus and salt and pepper. On medium to high speed, blend or liquify until all ingredients are well combine and soup is smooth with a bit of texture. Chill for 30-45 minutes.
While soup is chilling, cut 1 asparagus stalk into 1/2″ piece and grill with shrimp on stovetop grill until cooked using butter. Serve soup in tall or short martini glass. Add grilled pieces of asparagus and hang shrimp on rim of glass. For extra heat and garnish, sprinkle 2-3 dots of chile or sesame oil.*
0 thoughts on “Chilled White Asparagus & Ginger Soup W/Grilled Shrimp”
A lovely soup, love that it is chilled and fantastic flavors with ginger and chile oil in it. Grilled shrimp is a great addition as well!
Oh my! That looks enticing.
Omg, this was such a blast making with my husband for dinner tonight!! somthing new somthing fresh.. thanks bren.. it was Delicious, AND a FABULOUS dinner for two..
5 Star Foodie: it was indeed. the version i had in Cabo was so impressive that it truly has stayed with me. i thought this was a great way of treating myself to it again!
Sherry: Thanks!! 🙂
Priscilla: oh wow, you work fast nena. So glad you made it! And I love that your man loved it. Great for all summer.
That is a marvelous idea! So fresh and tasty. A perfect summer soup.
Great flavor profile. Love the white asparagus with the ginger and the chili. Beautifully shot and presented soup. Pass that shrimp, I will take care of it for you!
Can’t wait to make me some!! Don’t know about the ginger, though, not exactly among my favorite flavors, but I guess the combo makes for a perfect balance.
Bren, were it not for my two cups of coffee, I would’ve spent the rest of the day trying to figure out the green color of this wonderful, white asparagus soup 🙂
In any case, I love asparagus soup—both, hot and cold.
And since white asparagus has already made its debut in my neck of the woods, I’ll be saving your recipe.
You are a real trouper, Bren. The soup looks fabulous and so is the story. I also made a version of something I had tasted in a great restaurant. Funny, I think of asparagus as such a northern thing.. european, butter and creamy… you have really kicked it south in a great way… lovely soup and all the better in that great glass. This time of year I do asparagus a few times a week… this will be on the menu soon!
Ginger and chili oil…perfect! I can just imagine the creamy and spicy notes here. Beautiful dish 🙂
This sounds great,,,,might try it (minus the shrimp) this weekend since I have all the ingredients at home (luckily I just picked up some green and white asparagus yesterday!!) Yummy….might try a few grilled pieces of a white fish with it…..
This was great! The perfect blend of ingredients. My first time eating white asparagus and now I have a very memorable experience.
Nice job! Like the little bit of heat you added.
Hey B! I’m happy to have met you through the cooking group. I love the story behind this soup. When I look at the picture it makes me wish I was having it in Mexico! Loving all the flavors.
A five star dish to be sure. And, sometimes the best things are done at the last minute. I love the chilled soup idea. So summery and fresh.
So glad you managed to find some white gold and pull this off! What a fun and delicious soup! I will definitely have to give this a try with either white or green asparagus- my family would absolutely love it!
Ah, I’m well familiar with that last minute frenzy! Craziness. Well, you sure pulled it off and then some – this soup looks absolutely to die for.
This is one I have to try. I love green asparagus. I never liked the white ones but the combination of flavors sounds totally delish especially with the ginger.
What a beautiful dish, and I can’t imagine a more refreshing way to cool off on a hot day. Great flavors in there, I love the addition of thyme!
This looks good and it seems easy to make. Thanks for sharing the recipe. I’m going to make it today!
Looks scrumptious. I am not sure why I don’t eat white asparagus more often. I always stick to the green. Its time to branch out!
Next time you make this…you need to call me! I will take the shrimp off your hands. 🙂
4 hours!? you were so lucky to be able to find white asparagus. Not that did I have problem looking for it but others seemed to have.
I love the vibrant color and flavor (especially ginger) you added. It looks VERY good compared to the allowed time you had! Yes, we both love shrimp (wink) 😀
Awesome recipe Bren. Can’t wait to try it for myself. I’ll sip it with my eyes closed and get transported to a magical place for sure.
Go you for pulling that out of the bag at such short notice! These challenges can be really, well, challenging sometimes 😀 Now that I’m back from travel and finally getting to read the makeover posts, I find that it’s time to start seriously thinking about the next one – yikes!
As you may can tell…I’m looking for exciting entertaining dishes…a bit late on the post. This looks really yummy and cool soup for the summer. Will add this to my list of summer dishes to try.